Baby beetroot salad with skordalia
“Transport yourself to the Aegean with this robust recipe.”
For the salad
- 2 bunches baby beetroot
- salt
- half a garlic clove, crushed
- 2 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
For the skordalia
- 4-6 cloves garlic, peeled (depending on how garlicky you like it)
- 1/2 tsp salt
- 1 cup mashed potatoes (use about 3 white fluffy potatoes)
- 2 slices stale white bread, soaked in cold water and squeezed
- 1 tbsp lemon juice
- 1 tbsp vinegar
- 1/3 cup extra virgin olive oil
Traditional Greek food is very simple. It relies on really fresh, quality ingredients such as nuts, honey, fish and seafood, sheep and goat cheeses, vegetables, lamb, chicken and game, herbs and wild greens. Wonderful, robust flavours.
Method
For the salad
Clean the beets by cutting off the leaves about 10cm from the beet and soak in a large bowl of cold water. Scrape the beet well with a small knife, soaking and washing both leaves and beets thoroughly (they can be very gritty from sandy soil).
Bring a large pot of salted water to the boil, add beets and cook until tender. The leaves only need 3-5 minutes, so add just before the beets are done.
Drain beets and leaves well in a colander, lay them on a platter and while still hot, dress with the garlic, salt, vinegar and oil. Allow to cool and serve with skordalia.
For the skordalia
Pound the garlic and salt in a mortar and pestle or a small bowl. Add potatoes and bread and stir vigorously, incorporating the lemon juice and vinegar. Gradually add the oil a few drops at a time, then in a slow steady stream until incorporated. Add salt to taste and chill.
Grilled spatchcock in garlic and yoghurt
I ate garlicky, lemony chicken with yoghurt throughout Greece - this recipe combines the marinade and the yoghurt to make the sauce. It isn't the most beautiful-looking dish, but the flavours are fantastic and make for a great barbecue.
